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SOIL: Stony, sandy and limestone
HARVEST: Hand picking, grapes are selected and brought entire in the presses.
VINIFICATION: Traditional Method without malolactic fermentation then stored on the lees at least 12 months before turning.
TASTING: Very fine bubbles which gives a delicate taste. Very fine aromas, well-balanced.
FOOD PAIRING: Aperitif and desserts
SERVICE: 8 to 10°
AGEING: 2 to 5 years
ALCOHOL VOLUME: 12°
TOTAL ACIDITY: 4,2 g/L
RESIDUAL SUGAR: 37 g/L